Introducing Our Recipe for the Vegan Stuffing Muffin
No Thanksgiving meal is complete without stuffing. It’s one of the mainstays at every Turkey Day table. But, what if you don’t eat meat or dairy? There’s no reason you should be deprived of this scrumptious holiday staple. That’s why this recipe goes out to all the vegans out there. Introducing our Vegan Stuffing Muffins. Chock full of apples, cranberries, and herbs, this side dish has all the flavors of fall. Oh, and it comes in muffin form. Hello, perfectly portioned servings… or grab-and-go stuffing :) Did we mention you can totally make these a day in advance, and bake them off right before your Turkey Day feast? Yeah, it’s pretty much the only stuffing recipe you’ll ever need—your meat-eating friends won’t know what hit ’em. Happy Vegan Thanksgiving!
– 1 stale loaf sourdough bread, cubed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 small apples, chopped
– 4 ribs celery, chopped
– ½ cup parsley, chopped
– 2 tablespoons sage, chopped
– 2 tablespoons thyme, chopped
– 2 tablespoons rosemary, chopped
– 3/4 cup dried cranberries
– 2 teaspoons salt
– 1 teaspoon pepper
– 2 1/2 cups vegetable stock
1. Preheat oven to 375 degrees F. Preheat a large skillet over medium heat. Add olive oil and onions. Cook for 3-4 minutes. Add apples and celery. Cook for 5 minutes, or until softened. Add cranberries, salt, pepper, and chopped herbs. Mix to combine.
2. Place cubed bread in a large bowl. Pour the vegetable and apple mixture over bread. Add vegetable stock. Mix gently.
3. Use olive oil to lightly grease a standard muffin tin. Fill each tin with stuffing mixture.
5. Bake for 20-25 minutes, or until golden brown. Enjoy!
Let’s get started! Preheat a large skillet over medium heat. Add olive oil and onions. Cook for 3-4 minutes. Add apples and celery.
Cook for 5 minutes, or until softened.
Add cranberries, salt, pepper, and chopped herbs.
Now, mix to combine. How good does that look?!
Place cubed bread in a large bowl. Pour the vegetable and apple mixture over bread. Add vegetable stock.
Mix gently to combine and try to keep the bread cubes intact.
Lightly grease a standard muffin tin and then fill up those cups!
Bake for 20-25 minutes, or until golden brown. The crispier, the better!
Check out all that fall goodness—gorgeous! We guarantee these muffins will be a crowd-pleaser at your Turkey Day table. Now, raise your hand if stuffing muffins are going to making a debut at your Thanksgiving celebration!
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